Yummy gingerbread recipe

After baking thousands of gingerbread cookies and always having some in my home I can usually resist eating them. There is only one exception: if I bake this recipe. I just love the taste and the texture of this one. So if you want a really delicious gingerbread recipe, give this a try!

Whith this recipe you need to plan ahead, it needs to age overnight. It also stays soft, so it's not a good choice for bigger 3D projects.

ingredients:

500 g (4 cup) flour

100 g (1 cup) confectioner’s sugar

2 eggs

1/4 cup (half stick) butter

3/4 cup honey

2 tsp baking soda

1 tsp ground cinnamon

½  tsp ground ginger

½ tsp ground cloves

Melt the honey with the butter, then add all the remaining ingredients. Mix them well together then cover with a plastic wrap and refrigerate overnight. Keep refrigerated until you are ready to bake it.

With this more traditional recipe you need to plan ahead. The cookies will have a beautiful smooth surface and a gorgeous golden color. This is an ideal recipe if you just want to decorate with white icing.

  

Preheat oven to 350F.

Generously flour the surface you will work on. This way you will not need parchment paper.

Roll the dough about 1/8 inch thin. A fondant rolling pin with rolling pin guide rings is a really helpful tool.

Cut out the desired shapes.

Put the cookies on a non-stick cookie sheet, about 1 inch apart. (I usually rotate 4 cookie sheets while baking).

Bake cookies for about 8 minutes or until ready. They are still a little soft when you remove them.

Cut the holes for candle holders while still soft.

Cool cookies on a cooling rack. 

Store your cookies in a cool dry place. I like to use tin boxes to store my cookies until I decorate them.

After decorating the cookies I wrap them in cello bags.

This is a little gift box made from this recipe for my book. I had it for 6 months, then I was curious how it tastes after 6 months. Well, I ended up eating the whole thing....

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